Crisp, flaky edges and tender, moist insides, these Pumpkin Scones are packed with fall spices and topped with delicious maple glaze!
Is anyone as excited about the fall as I am? I mean, we’ve got pumpkin donuts, pumpkin coffee cake, pumpkin chocolate chip bars, and now… Pumpkin Scones! With Maple Glaze. Like, YUM.
Sure, sure… fall can be about more than sweet treats, but really, what could be better than fresh-baked goodies with a steaming hot cup of coffee or tea and a good book?
Today’s easy pumpkin scones are buttery, moist, flaky, and so easy to make, with a maple glaze or sugary topping. So grab your favorite bevy and get ready to get your fall bake on!
Pumpkin Scones Ingredients
- Flour: all purpose flour, spooned and leveled.
- Granulated sugar & light brown sugar: with two kinds of sugar, we’ll create a deeper, more delicious flavor profile that complements the fall spices in this pumpkin scones recipe.
- Egg
- Cinnamon, pumpkin pie spice & ground ginger: Yep, 3 kinds of spice that will infuse this recipe with so much fall-inspired flavor!
- Butter: were gonna be freezing a whole stick of butter and grating it to create tender, flaky layers.
- Pumpkin puree: use 100% pumpkin puree, not pumpkin pie filling.
- Vanilla
- Heavy Cream: brushing the tops of scones with heavy cream before baking yields a golden crust atop your scones.
How to Make Pumpkin Scones
To make these pumpkin spice scones, start by preheating the oven to 400°F, then line a large baking sheet with parchment paper.
Next, add the dry ingredients for pumpkin scones (flour, sugar, baking powder, cinnamon, and spices) into a large bowl and whisk together.
Then quickly, but safely, grate the frozen butter.
Add the frozen, grated butter into the large mixing bowl and work it into the dry ingredients using your fingers. Do this just until large pea-sized bits of butter remain throughout the flour mixture.
In a medium bowl, thoroughly whisk together the wet ingredients, including pumpkin puree, egg, vanilla, and heavy cream.
Pour the wet ingredients over the dry ingredients to make the pumpkin scones dough. Using a fork, stir both components together until you get a slightly orange-tinted mixture.
Now, using your fingers, work the ingredients together just until it becomes piecey, crumbly dough. We’ll make it more cohesive in the next step. Be careful not to overwork the dough.
Transfer this pumpkin scone mixture onto the lined baking pan. Now, gently fold and knead the dough into a 6-inch disc that’s 1-inch thick. Press together any crumbly bits.
Slice the dough into 8 wedges, then place the wedges about 2 inches apart on the baking sheet.
Brush with heavy cream and bake for about 17 minutes.
Cool and top your pumpkin scones with maple glaze or coarse sugar. Enjoy!
Toppings
- Maple Glaze – use this homemade maple glaze recipe made with pure maple syrup and decadent butter for the most delicious topping for these pumpkin scones!
- Coarse Sugar – quick ‘n easy, simply add the coarse sugar atop your unbaked scones once brushed with buttermilk.
- Plain – since we’ll be brushing the tops of these pumpkin scones with heavy cream, they’ll be beautiful and have a crisp top. Plain pumpkin scones are fabulous!
Tips for the Best Pumpkin Scones
- Use frozen butter and make sure it’s chilled when working into the dough. More on that below.
- Don’t skip the heavy cream: it creates a deliciously crisp, golden top that contrasts beautifully with the soft, tender interiors.
- Use canned pumpkin puree: fresh pumpkin puree tends to be too moist to get the just-right flaky texture of scone and it tends to not be uniformly blended.
- Don’t overwork the dough: simply fold the dough together until it’s a cohesive disc, it can be a little bit crumbly, not smooth. Overworking will result in tough scones.
Why Frozen Butter?
Grate frozen butter: Sounds kooky and looks like cheese, I know. But all you have to do is toss a stick of butter into the freezer about 30 minutes to 1 hour before you start. It’s surprisingly easy to grate butter, just mind your knuckles (and fingers).
Make sure the grated butter is cold and chilled before folding into the pumpkin scones dough: if it’s not chilly to the touch, simply pop it back in the freezer for a few minutes to refreeze. The ice cold butter will melt in the oven to create tender, flaky layers.
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Description
Crisp, flaky edges and tender, moist insides, these Pumpkin Scones are packed with fall spices and topped with delicious maple glaze!
Dry Ingredients
Wet Ingredients
Optional Toppings
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together Dry Ingredients: flour, granulated sugar, light brown sugar, baking powder, cinnamon, pumpkin pie spice, ground ginger, and salt.
- Grate frozen butter on a clean work surface.
- It’s important to keep the butter frozen and chilled throughout this recipe, so work quickly but safely. If it’s softened by the time you’re done grating, simply chill in the freezer until cold.
- Add grated butter into Dry Ingredients bowl. Using your fingers, stir ingredients together until reaching a coarse crumbly mixture, making sure not to heat up the butter. The mixture should be chilly to the touch once done mixing. If the kitchen is too hot, set bowl in the freezer to chill for a few minutes while you prepare the rest of the wet ingredients.
- In a medium bowl, whisk together remaining pumpkin puree, egg, vanilla, and cream until smooth and well mixed.
- Pour wet ingredients over dry ingredients, scraping the wet bowl clean.
- Using a fork, stir together the ingredients until mostly mixed and the mixture is tinted light orange throughout. Switch to using fingers, gently working ingredients together until all the dry ingredients are moistened, making sure not to overwork or overheat the dough. It doesn’t need to be a perfect ball of dough—it’ll still be a bit piecey.
- At this point, the butter bits should still be solid and chilled, but not melted.
- Transfer scone mixture onto lined baking sheet. Gently knead and fold the mixture into a 6-inch disc that’s 1-inch thick. The less you overwork the dough, the more tender it will be. Don’t worry about small cracks, they’ll bake together. The scone dough will spread a lot during baking.
- Using a sharp knife, cut the disc into 8 wedges. Place each wedge about 2 inches apart on the lined baking sheet. Using a pastry brush, brush tops of scones with cream (makes the tops pretty). If skipping glaze, sprinkle with sugar now.
- Bake for 15-20 minutes. Mine took 17 minutes. Using a heatproof spatula, transfer scones directly onto a cooling rack. Cool completely, about 1 hour.
- If skipping a sugared top, make this homemade maple glaze. Dip the tops of cooled scones into the bowl of glaze, dripping off excess. Or drizzle over the tops of the scones. Repeat for remaining scones.
- Allow glaze to set for 30 minutes. Enjoy!
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Notes
Tips
- Do not dip scones directly out of the oven, the glaze won’t turn out right.
- Grating the butter instead of cutting into cubes is quicker and creates more uniform pockets of butter in the scones. Recommended!
- See more tips in the post above.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert, Breakfast
- Method: Oven
- Cuisine: American
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